The Aviation cocktail traces its roots to the early 20th century, first appearing in print in Hugo Ensslin’s 1916 cocktail book "Recipes for Mixed Drinks." Ensslin credited the recipe to the modern bartender canon, and the drink likely predates his book, evolving from pre prohibition cocktail culture. Its defining ingredients are gin, maraschino liqueur, lemon juice and crème de violette, the latter giving the classic pale violet hue. However, crème de violette fell into obscurity by mid century, and many post war recipes omitted it, leaving a paler, less floral version that still bore the Aviation name. The violet liqueur’s rarity meant the original aromatic profile was largely forgotten until a late 20th century revival among cocktail historians and craft bartenders sought to restore historically accurate recipes.

Popularity of the Aviation waxed and waned with trends in spirits and bartending. It was celebrated in pre prohibition cocktail culture, then sidelined during prohibition and the mid century spirit boom when simpler, sweeter drinks dominated. The cocktail’s renaissance began in the 1990s and 2000s alongside the craft cocktail movement, as bartenders and enthusiasts revived forgotten ingredients and techniques. Rediscovery of crème de violette and renewed interest in classic recipes restored the Aviation’s place on cocktail lists worldwide. Today it’s appreciated both for its balanced, floral citrus flavour and its striking colour, a tiny theatrical moment in a coupe glass that nods to cocktail history while still tasting modern.